Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Garlic | 1 clove (3g) | 4 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 4 cup sliced common white
- mushrooms
- 2 cup course chopped onion
- 1/4 cup water or vege broth
- 1 tbsp rosted garlic paste
- 3 tbsp nutritonal yeast
- 1 tbsp cornstarch
- 1 tbsp grated parmesian cheese
- =
Directions
I used a medium stir fry pan on medium high heat. Dust pan very lightly with cooking spray. Saute onions until tender. Remove from pan. Add mushrooms and satue until the mushrooms sweat and create a liquid. Add the onions, garlic, water, yeast and cheese, and bring to a boil. Blend the cornstarch with a couple tablespoons of *cold* water, and pour into the pan to thicken the sauce. Toss with pasta of choice and then sprinke servings with a little nutritional yeast. If you like a little more liquid, just increase the amount of water or broth you add in